Cup Cake

2014-11-20
  • Cost : N/A

    $: 0-20
    $$: 21-40
    $$$: 41-60
  • Yield : 36
  • Servings : 36
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m

Hannah Keen provides a unique interpretation of a traditional cake in her cookbook written on December 30th, 1872. The first documentation of a cup cake recipe was in Eliza Leslie’s ‘Seventy-five Receipts for Pastry, Cakes, and Sweetmeats’ recipe book in 1828. Leslie’s recipe book was one of the first American cookbooks to be published. Cupcakes received their name when bakers started measuring their ingredients in cups, rather than by weight, and used small containers, such as tea cups, to bake the cakes. They were sometimes called “number cakes” because of the simple measurements used to prepare the cakes. During the 19th century, cupcakes gained popularity because they were easier to cook thoroughly and required less time.

Ingredients

  • 1 cup of butter
  • 2 cups of sugar
  • 3 cups of flour
  • 4 eggs
  • 1 tablespoon of cream tartar
  • 1 teaspoon of baking soda
  • 2 cups of milk

Method

Step 1

Beat the sugar and butter together

Step 2

Put the yolks and milk in together

Step 3

Beat the eggs whites separate until light

Step 4

Combine the flour, cream of tartar, and baking soda

Step 5

Add the sugar mixture to the milk mixture

Step 6

Add the flour mixture in gradually

Step 7

Add the egg whites to the mixture last

Step 8

Bake in a moderate oven at 350 degrees for 15 minutes

 


Recipe Historical Context

Historical Context on Hannah Keen’s Cookbook

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